How to Cook Bavette Steak: a Flavorful Cut You Need to Try

If you’re looking to shake up your steak night, bavette steak is the cut you’ve been missing. This long, flat muscle from the flank area is packed with beefy flavor and has a tender texture when cooked right. It’s a favorite among chefs for its versatility and affordability.

With just a few pantry staples-salt, pepper and oil-you can have a restaurant-quality steak on the table in minutes. Slice it thin against the grain for fajitas, serve it with a bright chimichurri or pair it with shrimp for an indulgent surf-and-turf. However you serve it, bavette steak is sure to impress.

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Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the bavette steak dry with paper towels. Season generously on all sides with salt and coarsely ground black pepper.
2. Heat a large drizzle of oil in a large pan over medium-high heat until shimmering.
3. Carefully add the steak to the hot pan. Cook to your desired doneness, about 5-7 minutes per side for medium-rare to medium.
4. Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain. Serve immediately.

Recipe Tips

FAQ

What is bavette steak?

Bavette steak is a long, flat cut from the flank area of the cow. It’s known for its rich beef flavor and tender texture, similar to flank or skirt steak but often more affordable.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Cooking time will vary based on thickness and desired doneness.

Can I grill bavette steak instead of pan-searing?

Absolutely! Preheat your grill to high heat and cook the steak for about 4-6 minutes per side, depending on thickness. Let it rest before slicing.